Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut into florets. Peel the carrots and cut into 1/4-inch-thick rounds. Peel 1 shallot; cut lengthwise into 1/2-inch-thick wedges. Peel the remaining shallot; mince to get 2 tablespoons (you may have extra). Drain and rinse the chickpeas. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the almonds.

2
Roast the vegetables:

Place the cauliflower, carrots and shallot wedges on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

3
Cook the chickpeas:

While the vegetables roast, spread the chickpeas onto a layer of paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose skins. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Once hot enough that a chickpea sizzles immediately when added, add the chickpeas. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Increase the heat to high and cook, stirring frequently, 2 to 4 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any oil and wipe out the pan.

4
Cook the kale:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste.

5
Make the salad:

To make the dressing, in a bowl, combine the minced shallot and 3/4 of the vinegar; season with salt and pepper. Slowly whisk in 1 tablespoon of oliveoil until well combined; season with salt and pepper to taste. In a large bowl, combine the lettuce, cheese, almonds and cooked chickpeas; season with salt and pepper. Just before serving, add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.

6
Warm the pitas & serve your dish:

Place the pitas onto the oven rack; warm 2 to 3 minutes, or until pliable. Transfer to a cutting board; halve, then open. In a bowl, combine the yogurt and remaining vinegar. Drizzle with olive oil; season with salt and pepper to taste. Spread some of the yogurt sauce into the pitas; fill with the kale and vegetables (you may have extra). Divide among 4 dishes. Garnish with the remaining sauce. Serve with the salad. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Roasted Cauliflower Pitas

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut into florets. Peel the carrots and cut into 1/4-inch-thick rounds. Peel 1 shallot; cut lengthwise into 1/2-inch-thick wedges. Peel the remaining shallot; mince to get 2 tablespoons (you may have extra). Drain and rinse the chickpeas. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the almonds.

2
Roast the vegetables:

Place the cauliflower, carrots and shallot wedges on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

3
Cook the chickpeas:

While the vegetables roast, spread the chickpeas onto a layer of paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose skins. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Once hot enough that a chickpea sizzles immediately when added, add the chickpeas. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Increase the heat to high and cook, stirring frequently, 2 to 4 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any oil and wipe out the pan.

4
Cook the kale:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste.

To make the dressing, in a bowl, combine the minced shallot and 3/4 of the vinegar; season with salt and pepper. Slowly whisk in 1 tablespoon of oliveoil until well combined; season with salt and pepper to taste. In a large bowl, combine the lettuce, cheese, almonds and cooked chickpeas; season with salt and pepper. Just before serving, add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.

6
Warm the pitas & serve your dish:

Place the pitas onto the oven rack; warm 2 to 3 minutes, or until pliable. Transfer to a cutting board; halve, then open. In a bowl, combine the yogurt and remaining vinegar. Drizzle with olive oil; season with salt and pepper to taste. Spread some of the yogurt sauce into the pitas; fill with the kale and vegetables (you may have extra). Divide among 4 dishes. Garnish with the remaining sauce. Serve with the salad. Enjoy!

Free recipes from Blue Apron!Join Blue Apron to receive a free PDF of this recipe.Thanks for subscribing!